Chop the cauliflower into large florets and add to the bowl of a food processor. Process until you have rice sized chunks of cauliflower. Alternately, purchase a one pound package of riced cauliflower or chop the cauliflower by hand.
Heat a large skillet over medium heat. Add the bacon to the skillet and fry until crisp, stirring often. Drain the grease.
Add the garlic to the skillet and cook for 1 minute.
Add the cauliflower rice and chicken broth and stir to combine.
Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes or until cauliflower is tender.
Remove the lid and continue cooking, stirring occasionally, until the chicken broth has evaporated, about 5 more minutes.
Stir in the heavy cream, Parmesan, parsley, and salt and pepper. Serve immediately.